2 bunches Swiss chard, stems and leaves separated and washed thoroughly
2 tablespoons extra virgin olive oil
2 spring onions, with green parts chopped
2 large garlic cloves, minced or pressed
¼ cup chopped fresh herbs, preferably a combination of dill and parsley, or 1 teaspoon each dried thyme
3 large eggs, beaten
8 ounces feta cheese, crumbled
Freshly ground pepper
12 sheets phyllo pastry plus 1/4 cup extra-virgin olive oil or 2 tablespoons each melted butter and extra-
virgin olive oil, combined, for brushing
Bring a large pot of generously salted water to a boil while you stem and wash the greens. Chop the
stems very finely and set aside. Fill a bowl with ice water. When the water comes to a boil, add the
leaves and blanch for 1 minute. Using a slotted spoon or a skimmer, transfer to the ice water. Let sit just
until cool, a few minutes, then drain and squeeze out excess water by taking up bunches of the greens,
making a fist around them and squeezing. Chop coarsely and set aside.
Preheat the oven to 375ºF. Oil or butter a 10-inch tart or cake pan (I like to use a ceramic dish for this).
Heat the olive oil in a large skillet over medium heat and add the onions and chopped chard stems.
Cook, stirring often, until tender but not browned, about 5 minutes. Add the garlic and cook, stirring, for
another 30 seconds to a minute, until the garlic is fragrant. Stir in the greens, herbs, and 1/2 teaspoon
salt, and stir the mixture for a minute, until the greens are coated with oil. Remove from the heat.
Beat the eggs in a large bowl or the bowl of a food processor fitted with the steel blade. If you are not
using phyllo dough for this, remove 2 tablespoons of the beaten eggs, for brushing the crust, and
crumble or blend in the feta. Toss with the greens, and season to taste with salt and pepper.
Line the pie dish with two-thirds of the dough, or with 7 pieces of phyllo, lightly brushing each piece
with butter or oil and turning the dish after each addition so that the edges of the phyllo drape evenly
over the pan. Fill with the greens mixture. If using phyllo, fold the draped edges in over the filling, lightly
brushing the folded in sheets of phyllo ,then layer the remaining 5 pieces on top, brushing each piece
with butter or olive oil. Stuff the edges into the sides of the pan. For pie dough, roll out the other piece
of the dough and place over the filling. Crimp the bottom and top edges together, then pinch an
attractive fluted edge all the way around the rim of the pie. Brush the top with the beaten egg you set
aside, and make a few slashes in the top crust so that steam can escape as the pie bakes.
Bake 40 to 50 minutes in the preheated oven, until the crust is golden. Serve hot, warm, or room
This recipe was sent in by a member of our Williamsburg CSA, Ann. Its delicious! Recipe slightly adapted from the original Epicurious recipe for Kale Stem Hummus.
Stems from 2 bunches of greens, such as kale or Swiss chard, broken into 5 inch pieces
¼ cup olive oil
¼ cup tahini
1 peeled garlic clove (or 1 tsp garlic powder)
Juice of one lemon
¼ tsp red pepper flakes
1 tsp cumin
Salt and pepper to taste
Bring a large pot of salted water to boil over high heat. Once boiling, add stems and boil until very tender, about 15 minutes. You can test a medium sized piece to be sure, it should be very tender and not stringy. Once tender, drain stems (you can save some of the liquid for later) and put into a blender or food processor with the remaining ingredients. Blend, blend, blend, until smooth. If its not smooth enough, add some of the reserved cooking water, or more lemon juice, and blend again. Adjust to taste. I ended up adding more cumin and red pepper, so mine was a little spicier.
This recipe is the perfect solution to the heavy load of fresh greens we have early and late in the season. My favorite greens to use are our tender collards, but I throw in whatever I have languishing in the fridge. Thanks to the rice and the eggs, this gratin is a full meal. And it pairs perfectly with a glass of rosé!
2 generous bunches of greens, such as collards, kale, or Swiss chard, all destemmed** (You will need about 8-10 cups of fresh greens, so throw in those two pac choi, or add the tatsoi or beet greens from last week!)
3 tablespoons butter or olive oil
1 onion, chopped
3-4 large spring onions, chopped
3 garlic cloves, minced (If you have any green garlic or garlic scapes, now is the time to use it!)
1 teaspoon chopped fresh thyme leaves (or ¼ tsp dried)
1 TBSP dried rosemary
1 pound cabbage (1/2 medium), cored and chopped (Napa cabbage will work!)
¼ cup dry white wine or dry sherry (Or cider, or beer, or even just water)
1 cup cooked rice
2 tsp crushed red pepper (you can also use a few dashes of hot sauce)
Freshly ground pepper
1 ½ cups grated cheese, such as Cheddar, Gruyere, Parmesan (Feta would also be a great addition)
1/2 cup breadcrumbs
Bring a large pot of water to a boil while you stem the greens. When the water comes to a boil salt generously and add your heaviest greens, such as collards and kale. Blanch for 1 minute, until just wilted, then add your more delicate greens, such as beet greens, chard, tatsoi. Let cook for only enough time to wilt. Using a skimmer or a slotted spoon, transfer to a bowl of cold water. Drain and squeeze out excess water by the handful. Chop medium-fine and set aside. You should have about 3 cups of cooked greens..
Preheat oven to 375 degrees. Butter or oil a 2-quart baking dish.
Heat 2 tablespoons butter or oil over medium heat in a large, heavy skillet and add onion, spring onions, and garlic. Cook, stirring often, until tender, about 10 minutes, then add cabbage, thyme, rosemary and pepper. Cook, stirring often, until cabbage collapses in pan, about 5 minutes, and add another generous pinch of salt. Continue to cook the mixture until the cabbage is tender, sweet, and beginning to color, about 10 minutes. Pour in wine or sherry and scrape up any brown bits. Once the liquid has evaporated, stir in chopped blanched greens and season to taste with salt and pepper. Stir together for about a minute and remove from the heat.
Beat eggs in a large bowl and add a pinch of nutmeg, crushed pepper or hot sauce, salt and pepper to taste. Stir in rice, vegetable mixture and cheeses. Scrape into prepared baking dish. If using breadcrumbs, toss with remaining tablespoon olive oil or melted butter and sprinkle over the top. If not using breadcrumbs drizzle remaining oil or butter over the top.
Bake 40 to 45 minutes, until top is lightly browned. Remove from heat and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.
**You can blanch your greens ahead of time, they would be fine to keep in the fridge for up to 5 days before making the gratin. You can also use frozen greens, perhaps from a previous week, just make sure that they are thawed thoroughly and squeezed very dry.
¼ cup olive oil, plus more for drizzling
5 garlic cloves, smashed
Kosher salt, freshly ground pepper
½ teaspoon crushed red pepper flakes
20 ounces cherry tomatoes OR 2 lbs beefsteak tomatoes, sliced in 1” slices
1 bunch Swiss chard, preferably rainbow
6 large eggs
4 thin slices country-style bread
Flaky sea salt or kosher salt
Handful of basil leaves
Heat ¼ cup oil in a medium skillet over medium-high. When it just starts to shimmer, add garlic and season generously with kosher salt and black pepper. Cook, stirring constantly, until garlic is just turning golden around the edges, about 2 minutes. Stir in red pepper flakes, then add tomatoes and cook, tossing occasionally, until tomatoes look plumped and some of the skins start to split, about 2 minutes.
Reduce heat to medium. Cover pan and cook, stirring tomatoes every couple of minutes and lightly smashing them with a wooden spoon to encourage them to release some juices, until mixture is saucy and tomatoes are slightly deflated but still hold some shape, 5–7 minutes.
Meanwhile, strip leaves off Swiss chard stems and tear into bite-sized pieces (or bigger, your call). Reserve stems for your next sauté. Transfer leaves to a medium bowl.
Reduce heat under tomatoes to medium-low (sauce should be bubbling gently). Carefully crack eggs into a large measuring glass, then slip one at a time into tomato mixture, spacing them evenly apart around perimeter of pan. Season eggs with salt and pepper, cover pan, and cook until whites are set but yolks are still runny, 4–6 minutes.
While eggs are cooking, toast bread until crisp. Drizzle with oil, then firmly rub outside of lemon onto toasts to release aromatic oils from peel (you’ll smell it!). Sprinkle toasts with sea salt.
Squeeze about 2 Tbsp. lemon juice over greens, then toss in basil. Drizzle some oil over and season with kosher salt and black pepper. Toss again to combine.
Scoop an egg out of pan, spooning it up from underneath to keep the yolk intact, and transfer to a small shallow bowl. Spoon extra sauce around egg and sprinkle with sea salt. Repeat with remaining eggs. Serve with salad and toasts alongside
This recipe is easily adapted to use whatever veggies you have on hand! If you can get some eggs from one of our market neighbors, you’ll be set. Feel free to switch out the rice for other grains as well, or cauliflower.
3/4 cup short-grain brown or white rice, rinsed
1 ½ cups water
1 pinch sea salt
VEGGIES + EGG
2-3 Tbsp sesame oil, DIVIDED (toasted for more flavor, untoasted works, too)
3 cups packed mixed vegetables (such as finely shredded carrot, thinly sliced zucchini, or greens)
1 heaping cup bean sprouts (if you can’t find, sub more mixed vegetables)
2 stalks green onion, sliced on an angle
2 cloves garlic, minced
2 Tbsp soy sauce
2 large eggs
2-4 Tbsp Korean Gochujang Sauce
Toasted or raw sesame seeds (optional)
To a medium saucepan, add cooking water, rinsed rice, and salt. Heat over high heat and bring to a boil, reduce heat to simmer, and cover. Cook for 15-20 minutes or until water is absorbed and rice is tender and fluffy. Keep covered and set aside.
While the rice finishes cooking, heat a large skillet over medium heat (stainless steel or cast iron are best). Once hot, add 1 tsp of sesame oil or enough to just coat the pan.
Once the oil is hot, add vegetables one type at a time and cook in batches until lightly browned (1-2 minutes), seasoning each with a little minced garlic and a dash of soy sauce. Cooking in batches allows you to arrange vegetables separately over the rice for visual effect. Add more oil to the pan as needed between vegetables.
Arrange cooked vegetables in individual piles on a serving plate and cover gently to keep warm until serving.
To cook eggs heat the same pan over medium heat. Once hot, add a little more oil (sesame or otherwise), and carefully crack eggs. For sunny-side up (our preference), cover briefly with a lid to steam for 1 minute, then remove lid and continue cooking until whites are cooked but yolks are still runny. Turn off heat and set aside (uncovered).
Time: 1 hour 10 minutes
Yield: 6 servings
This recipe can be adapted for any leafy green, and you can add roasted vegetables, protein, and extra cheese as you see fit!
½ pound greens (½ bunch of collards, kale, Swiss chard**), stemmed and washed
Salt to taste
Extra virgin olive oil for the pan
3 cups marinara sauce, preferably homemade from fresh or canned tomatoes
½ pound no-boil lasagna noodles
½ pound ricotta
2 garlic cloves, minced
4 ounces freshly grated Parmesan
Blanch the greens in boiling salted water for 2 minutes. Transfer to a bowl of cold water, drain and pat dry with paper towels. Once cool, coarsely chop. Mix chopped greens, garlic, and egg into the ricotta.
Preheat the oven to 350 degrees. Oil a 2- or 3-quart rectangular baking dish with olive oil. Spread a small amount of tomato sauce over the bottom and top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta. Top the leaves with a layer of tomato sauce, followed by a thin layer of Parmesan.
Set aside enough tomato sauce and Parmesan to top the lasagna and repeat the layers until all of the ingredients are used up. Spread the tomato sauce you set aside over the top, and sprinkle on the Parmesan. Make sure the noodles are covered, and cover the baking dish tightly with foil.
Place in the oven and bake 30 minutes. Remove from the oven and uncover. Check to be sure that the noodles are soft and the mixture is bubbly. Return to the oven for another 5 to 10 minutes if desired, to brown the top. Allow to sit for 10 minutes before serving.
** If using Swiss Chard, remove the stems and sauté in olive oil over medium heat until tender. Then, mix into ricotta with the leaves!
Time: 30 minutes
Yield: 14 fritters
14 ounces (2 bunches) swiss chard leaves and stems
1/2 cup chopped Italian parsley
1/4 cup chopped cilantro
1/4 cup chopped dill
1/2 teaspoons grated nutmeg
1/2 teaspoon granulated sugar
3 tablespoons breadcrumbs
2 cloves garlic, chopped
2 large eggs
3 ounces crumbled feta cheese (1/2 cup)
Lemon wedges, for serving (optional)
Bring a large pot of salted water to a boil, add chard and simmer for 5 minutes. Remove from pot and drain well, patting leaves very dry with a paper or kitchen towel.
Place chard in food processor with herbs, nutmeg, sugar, flour, garlic and eggs. Pulse until well blended. Fold in feta by hand.
Heat 1 tablespoon oil in a large nonstick sauté pan over medium-high heat. When oil is hot, spoon in 1 heaping tablespoon of mixture for each fritter (you should be able to fit three fritters per batch). Press down gently on fritter to flatten. Cook 1 to 2 minutes per side, until golden brown. Transfer to a baking sheet lined with paper towels. Add another tablespoon oil to pan and repeat. Serve warm, with lemon wedges (optional).
Each week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years.